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Carbon Monoxide Should NOT Be Used to Color Fresh Meat

When shopping for meat, most consumers rely on color to determine how fresh it is. So why would the Food and Drug Administration (FDA) allow an additive that makes the packaged meat look red and fresh even beyond the time it is safe to eat? That's what we'd like to know, especially considering that the additive in question is carbon monoxide.

In 2004 the FDA and the U.S. Department of Agriculture (USDA) allowed the use of carbon monoxide in consumer-ready fresh meat packaging. This type of packaging is commonly found in "case ready" products that arrive at the store already in their package, as opposed to meat that is packaged by store employees on-site.

By creating a new red color typically associated with meat freshness, carbon monoxide, at the very least, makes meat appear to be fresher than it is; and could encourage consumers to buy spoiled meat that looks fresh and safe. Of particular concern is that the meat stays red in situations where pathogenic bacteria may be present at harmful levels.

Tell the FDA that you think it’s deceptive and potentially dangerous to use carbon monoxide to color fresh meat and mislead consumers into believing that the meat is fresher than it actually is, especially where the meat may even be spoiled.

November 21, 2009

Subject:

Division of Dockets Management (HFA-305)
Food and Drug Administration
Department of Health and Human Services
Room 1061
5630 Fishers Lane
Rockville, MD 20852

RE:  Docket Number 2005p-0459, Citizen Petition Requesting FDA to Enforce Ban on Carbon Monoxide in Case-Ready Fresh Meat Packaging

To Whom It May Concern

I am writing to urge you to ban the use of carbon monoxide in case-ready meat packaging.  The use of carbon monoxide in modified atmosphere packaging for meat products is deceptive to consumers, who rely on the color of meat as they make purchasing decisions.  Carbon monoxide artificially colors packaged fresh meat and makes it appear fresher than it is for extended periods of time – often considerably longer than the use-by dates indicated on product.  It can mask the signs of adulterated or spoiled product, which could cause serious illness.

A national survey conducted earlier this year found that more than 78 percent of respondents believe the use of carbon monoxide is deceptive to consumers. The same survey also found that 68 percent of consumers would strongly support a law to make it mandatory that, if ultimately allowed, meat treated with CO be labeled as such.

I urge you to ban this practice immediately.  The FDA should put the interests of consumers above those of the meat industry, and stop deceptive and potentially unsafe practices like the use of carbon monoxide in fresh meat packaging.

Sincerely,

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